40 cloves garlic Chicken with lemon and truffles
- 1 4 lbs whole chicken
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons olive oil
- 2 lemons cut into wedges
- 3/4 oz. black truffles, sliced very thin into discs
- 40 cloves of garlic, peeled
Working from the neck opening with your fingers, gently pry chicken skin away from as much of the breast and legs as you can. If you need to have your local butcher do this for me. Slip the truffle slices under the skin, covering as much as possible. Truss the chicken and wrap tightly in plastic and refrigerate overnight.
Pre-heat oven to 375 degrees, Remove chicken from plastic. Remember to use proper sanitation when handling raw chicken.Make 2 large piecse of foil almost twice as big as the chicken.2 foil pieces is to allow for safety in case the foil tears. Put all the garlic cloves in a bed in the center of the foil, place chicken on top of the garlic cloves. Rub the chicken with the olive oil, salt and pepper, get inside the cavity as well. Place the lemon wedges into the cavity of the chicken. Wrap foil tightly, place onto a large sheet pan. Cook chicken for 1 hour or until chicken reaches 165 degrees. Place chicken on a platter, and use caution because of the steam. Open the foil carefully at the table in front of your guests to allow them to enjoy the aromatic fragrance. Garnish with fresh herbs. Cut up chicken on a seperate cutting board and serve. The garlic will be great on bread. Serve with a good crusty bread.
** A heart healthy recipe
This recipe will keep the vampires away.
